CN104719839A - Tea aroma meat sauce and preparation method thereof - Google Patents

Abstract

The invention relates to a tea aroma meat sauce and a preparation method thereof. The tea aroma meat sauce is prepared from the following raw materials by weight: 130-150 parts of streaky pork, 20-30 parts of tea, 3-5 parts of Chinese wolfberry, 15-20 parts of chopped peanuts, 30-40 parts of pepper, 50-60 parts of vegetable oil, 5-7 parts of chopped ginger, 4-5 parts of minced garlic, and 40-55 parts of broad bean paste. The tea aroma meat sauce provided by the invention has the advantages of delicious taste, spicy and non-dry mouthfeel, faint scent and delicacy, etc.

Description

Fragrant meat pulp of a kind of tea and preparation method thereof

Technical field

The present invention relates to a kind of food, especially a kind of meat pulp and preparation method thereof.

Background technology

In people's life, meat pulp is one of a kind of conventional food flavor.At present, meat pulp, mainly based on meat, is aided with the various food additives of interpolation and makes.But present meat pulp nutrition is poor, mouthfeel is comparatively traditional, easily produce rich mouthfeel after food for a long time, and nondigestible.For this reason, we provide a kind of and have pure and fresh mouthfeel, nutritious sauce solves the problems referred to above.

Summary of the invention

The object of this invention is to provide that a kind of mouthfeel is good, pure and fresh and pungent, nutritious, the meat pulp with tea perfume (or spice) and preparation method thereof.

The fragrant meat pulp of tea of the present invention, described beverage is made up of the raw material of following weight parts, pig streaky pork 130 ~ 150 parts, tealeaves 20 ~ 30 parts, the fruit of Chinese wolfberry 3 ~ 5 parts, broken 15 ~ 20 parts of peanut, 30 ~ 40 parts, capsicum, vegetable oil 50 ~ 60 parts, bruised ginger 5 ~ 7 parts, 4 ~ 5 parts, garlic end, thick broad-bean sauce 40 ~ 55 parts.

The preparation method of the fragrant meat pulp of tea of the present invention, described making step is as follows,

(1) raw material is chosen by proportion by weight;

(2) pig streaky pork is cut into meat stuffing after cleaning;

(3) tealeaves is put into vessel, injecting with its ratio is the water of 1:20, boils water and to be boiled by tea;

(4) leach tealeaves, retain Aqua Folium Camelliae sinensis;

(5) fruit of Chinese wolfberry and capsicum are cut into broken end;

(6) vegetable oil is poured into boiled in pot after, first put into bruised ginger, garlic end, thick broad-bean sauce stir-fry 1 ~ 2 minute, then put into that a pig streaky pork, the fruit of Chinese wolfberry, peanut are broken, capsicum continues to stir-fry 3 ~ 5 minutes; Again Aqua Folium Camelliae sinensis is poured in pot to stew and boil 6 ~ 8 minutes, and the stirring that uninterruptedly stir-fries;

(7) namely can be made into described meat pulp after cooling.

Described tealeaves can be black tea, green tea, chrysanthemum tea, Ilex Latifolia Thunb, white tea.

Compared with the prior art, beneficial effect of the present invention is: tasty mouthfeel, peppery and not dry, delicate fragrance is delicious, balanced in nutrition.

Detailed description of the invention

The fragrant meat pulp of tea of the present invention, described beverage is made up of the raw material of following weight parts, pig streaky pork 130g, green tea 20 g, the fruit of Chinese wolfberry 3 g, broken 15 g of peanut, capsicum 40 g, vegetable oil 50 g, bruised ginger 5 g, garlic end 5 g, thick broad-bean sauce 40 ~ 55 parts.

The preparation method of the fragrant meat pulp of tea of the present invention, described making step is as follows,

(1) raw material is chosen by proportion by weight;

(2) pig streaky pork is cut into meat stuffing after cleaning;

(3) tealeaves is put into vessel, injecting with its ratio is the water of 1:20, boils water and to be boiled by tea;

(4) leach tealeaves, retain Aqua Folium Camelliae sinensis;

(5) fruit of Chinese wolfberry and capsicum are cut into broken end;

(6) vegetable oil is poured into boiled in pot after, first put into bruised ginger, garlic end, thick broad-bean sauce stir-fry 2 minutes, then put into that a pig streaky pork, the fruit of Chinese wolfberry, peanut are broken, capsicum continues to stir-fry 3 minutes; Again Aqua Folium Camelliae sinensis is poured in pot to stew and boil 6 minutes, and the stirring that uninterruptedly stir-fries;

(7) namely can be made into described meat pulp after cooling.

Described tealeaves can be black tea, green tea, chrysanthemum tea, Ilex Latifolia Thunb, white tea.

Claims (3)

1. the fragrant meat pulp of tea, it is characterized in that: described beverage is made up of the raw material of following weight parts, pig streaky pork 130 ~ 150 parts, tealeaves 20 ~ 30 parts, the fruit of Chinese wolfberry 3 ~ 5 parts, broken 15 ~ 20 parts of peanut, 30 ~ 40 parts, capsicum, vegetable oil 50 ~ 60 parts, bruised ginger 5 ~ 7 parts, 4 ~ 5 parts, garlic end, thick broad-bean sauce 40 ~ 55 parts.

2. a preparation method for the fragrant meat pulp of tea, is characterized in that: described making step is as follows,

(1) raw material is chosen by proportion by weight;

(2) pig streaky pork is cut into meat stuffing after cleaning;

(3) tealeaves is put into vessel, injecting with its ratio is the water of 1:20, boils water and to be boiled by tea;

(4) leach tealeaves, retain Aqua Folium Camelliae sinensis;

(5) fruit of Chinese wolfberry and capsicum are cut into broken end;

(6) vegetable oil is poured into boiled in pot after, first put into bruised ginger, garlic end, thick broad-bean sauce stir-fry 1 ~ 2 minute, then put into that a pig streaky pork, the fruit of Chinese wolfberry, peanut are broken, capsicum continues to stir-fry 3 ~ 5 minutes; Again Aqua Folium Camelliae sinensis is poured in pot to stew and boil 6 ~ 8 minutes, and the stirring that uninterruptedly stir-fries;

(7) namely can be made into described meat pulp after cooling.

3. the fragrant meat pulp of a kind of tea according to claim 1, is characterized in that: described tealeaves can be black tea, green tea, chrysanthemum tea, Ilex Latifolia Thunb, white tea.